Pain Perdu is usually made with French toast. I use "pain de mie" or sandwich bread. You can work with "bâtard" bread slices because their crust is crunchier than their center. Even a stale baguette can do.
Ingredients (2-3 servings):
1 cup of milk
3 large eggs
1 tbsp agave syrup
1 tsp vanilla extract
Butter
In a deep dish or tray, whisk the eggs with the milk until the color of the mixture becomes a homogenous yellowish off-white. The mix shouldn't be too yellow, which means too many eggs, or too white, which shows too much milk. Add the agave syrup and vanilla extract and combine well. Butter your pan generously and place it on medium to high heat. The more butter you use, the yummier your pain perdu will turn out. Dip the pain de mie in the mixture on one side and the other and let it soak for about 10-15 seconds, depending on the thickness of the bread slice. You need to act swiftly to avoid the bread from falling apart. Just make sure the dip allowed the bread to take in enough of the mix. This will have an impact on the fluffiness of your pain perdu 😉 After the dip, place your slice in the pan with the sizzling butter. Once the slice is golden light brown, flip it until ready.
Serve with a drizzle of honey. You can also add some vanilla or bourbon ice cream. With my friend, I tried different add-ons as a honey replacement, such as raspberry Swedish jam, red- and blue-berries Swedish jam, maple syrup, strawberry syrup, and chocolate syrup (Hershey's). If you are making this delightful treat on your next lazy Sunday, let me know how it turned out!
Bon appétit 😋😋
